I made this today. Me.....the one who can't cook! Made the smoke pack and the apricot-chili-garlic glaze. Put the chicken on a rack (toaster oven rack with slotted alum foil beneath). I can't believe the chicken was so good! Jerry, you're the best. Love you man! And love my Weber Q, which I got as a gift from my job a few yrs before I retired and finally am using it.
This is cool. I have been getting a bit stagnant with the cooks on my Weber Q - just cooking wings and steak on repeat. As delicious as they are, this has inspired me to switch it up!
You can absolutely use bone-in legs or thighs. The key to this is indirect grilling. One of my early videos outlined this method using chicken thighs. Check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rLAsGqv3FOE.html Hope that helps!
Here in S Georgia we would also add a few quartered red potatoes and call it a "low country boil". I'm assuming other liquid besides wine would work as well.
Love that! Yes, you can use any liquid besides brine. I'd probably pass on just straight up water unless that's all you have, but chicken broth or bone broth would work equally well.
1st of all: I am so glad you are back, Jerry - I am really happy to have you back on the screen ! 2nd: This is a fantastic recipe for easy grilling and a very stressless dinner ! 3rd: So - in the end - you did become the Chicago Baker !!! 🤣😛
You could do it either way. Yes, your grill will be hot immediately after grilling at which case you can scrape all the gunk off your grill. On the other hand, since you have to preheat your grill before cooking, you're not really burning any additional fuel scraping right before cooking.
Hi Jerry, like other viewers I am glad to have you back. An interesting video, and easy to prepare and cook. You are my go to for cooking on my Weber Q 2200. Thanks.
I know the videos haven't been as consistent this year... things have been a bit chaotic at my 'day' job which has taken time away from me filming and editing video, but I still love making these when I can! Thank you for being a loyal viewer!
How was the corn cooked through in that short of time? When I do a shrimp boil the corn and potatoes go in first since they take longer to cook through. Next is the Andouille which takes about 5-10 min and the shrimp is last since it cooks quick takes about 5 min per lb as to no over cook them.
Wow that looks good! So good to see you back on the channel. I picked up another Weber Q1200 at Target for half price as an end of the season clearance. Keep up the great work. You own the space.......
Thanks Michael! Yeah I was wondering if the Q1200 would go on clearance given the new models are out. At this point it might be easier/cheaper for me to just buy a new one than doing a deep clean. My Q1200 is pretty filthy right now…
I just bought a Q2000, but the lowest temperature I can get is 190C or 360F. On the other scale it will easily go up to 550F, but it's the lower end that bothers me.
This has been one of the long-time criticisms of the Weber Q lineup... that the low temperature still runs pretty hot, especially if you have a new grill.
@@ChicagoGriller I'm considering adding a needle valve to the gas inlet to throttle the flow. Here' in Ireland, the gas regulator is on the gas bottle and not in the grill. That means adding a variable orifice downstream of the regulator just might work, but it depends on the flow turndown of the regulator.
I wrap ribs in aluminum foil and cook on the grill for 45 mins or so. I remove the foil and place them directly on the grill for a few mins at the end to colour them up. They end up exceptionally tender.
Thank you for the video. I have an old Genesis model circa 2000 (red in color) that has always been hot on one side and just warm on the other. I always have to cook on the side that is hot. The burners all work, so I am confused as to why it is this way. It appears that it must be on bypass mode, but I have always turned it on in the correct sequence. How long should I wait when I turn the gas on before turning the one burner on that you light first (I was not clear on that part of your video) in order to reset the bypass mode?. Thank you for any advice you can give me.
I respect your honesty and not wanting to eat on camera. Some people can do it and some can't. I appreciate and trust your perspective on all three methods.
I’ve done it a few times now that I’ve been putting out videos a few years. But I still feel it’s generally tacky with RU-vidrs. Every time it’s “mmmm it’s so good!” Lol
